Baked Tofu with Braised Peppers and Onions

In this dish, tofu is extravagantly smothered with a stew of summer vegetables and herbs. Serve with grilled polenta, rice or spinach pasta. For best results, be sure to use firm tofu.

1 lb. firm tofu

1 Tbs. olive oil

2 medium onions, thinly sliced

3 medium bell peppers, 1 each red, yellow and green, thinly sliced

3 oz. mushrooms, thinly sliced

1 medium clove garlic, minced

¼ cup chopped fresh flat-leaf parsley

1 Tbs. chopped fresh marjoram or basil

1 tsp. chopped fresh thyme or ½ tsp. dried

½ cup dry white wine

20 niçoise olives, halved and pitted

1 tsp. salt

½ tsp. freshly ground pepper

Sauce

2 Tbs. sherry vinegar or red wine vinegar

1 Tbs. olive oil

1 Tbs. tomato paste

1 tsp. Dijon mustard

2 medium cloves garlic, minced

¼ tsp. freshly ground pepper

½ tsp. soy sauce or tamari

Preheat oven to 375°F. Drain tofu very well and cut into triangles or slabs about 11/2 inches wide. Place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. Pour off any liquid. Set tofu aside; maintain oven temperature at 375°F.

In large skillet, heat oil over high heat. Add onions and cook, stirring often, 2 to 3 minutes. Add bell peppers, mushrooms, 1 clove garlic, parsley, marjoram and thyme and cook, stirring often, 2 to 3 minutes. Reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes. Stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes.